Banana Cream Pie

Pie Week is over halfway done. Have I featured your favorite pie? Maybe your favorite is coming up. Do any of these look enticing enough to try? These last few recipes are cooler-weather pies.


I'm a sucker for anything with a whipped cream topping. Banana cream pie is has simple ingredients - sliced bananas, vanilla custard, and that beautiful, fluffy topping. When put together, this pie becomes more than the sum of its parts.


Don't forget to enter my giveaway.


Banana Cream Pie
adapted from Kelly Jaggers


Pastry crust for single layer pie

3 ripe bananas, peeled and sliced ¼-inch thick
1 ½ c whole milk
½ c sugar
4 Tbs corn starch
2 eggs
¼ tsp salt
3 Tbs unsalted butter
1 tsp vanilla

½ Tbs cold water
½ tsp unflavored powder gelatin
1 c heavy whipping cream, cold
3 Tbs powdered sugar
1 tsp vanilla


Heat oven to 375ºF. Roll out pastry dough and place in a 9-inch pie. Line pastry with foil and add pie weights or a pound of dried beans (I use black eyed peas.) Bake for 20 minutes. Remove foil and weight and bake an additional 10 minutes, or until crust is golden brown. Cover edge with a pie shield if it starts getting too brown. Remove pie crust from oven and set aside to cool.

Layer banana slices evenly in the bottom of the crust. In a medium saucepan, combine the sugar, milk, cornstarch, eggs, and salt. Whisk until smooth. Cook over medium heat, stirring constantly, until it begins to simmer and thicken.

Remove from heat and add the butter and vanilla. Stir until melted. Pour custard through a strainer to remove any lumps, then pour custard into the prepared crust.

Place a layer of plastic wrap over the crust, making sure the surface of the custard is touching the wrap. Chill overnight.

Place cold water in a small bowl. Sprinkle gelatin over the water and let sit for 5 minutes. Microwave for 10 seconds to melt. Set aside while you whip the cream.

Whip the cream in a medium, cold bowl on medium-high speed. Once cream starts to thicken, add the powdered sugar, vanilla, and gelatin, and continue whipping until soft peaks form. Top pie with whipped cream. Let pie chill for 30 minutes before serving.